It’s been a hectic weekend and this afternoon in particular was quite stressful. Our old cat had to be taken to the vet because we noticed her urine was pinkish and she had thrown up and been quite upset overnight. But much to our relief her tests came back with nothing but positive results. She has a bit of an infection that she received a shot of antibiotics for – so that there would be no need to stress her with attempting to convince her to eat tablets or liquid as she is an impossible cat when it comes to medicine. We also learned from her blood tests that she had no signs of renal failure and was in good health for a cat her age. She was a good weight and with a bit of a change of diet she would continue to remain in good health.
What was even better was that this vet would give us a prescription for some medicine to help with the bit of arthritis Rosie has. But given she was in such good health and continues to roam around the house to the warmest spots there was no need for us to be too worried. I have never been so relieved. Our old girl will live for a while still and she gets to keep eating the kibble she likes as the vet approved of letting her eat it – and also approved of us tempting her with bits of chicken and meat at dinner as it would help stimulate her appetite. Our cat is quite anxious and hates eating when other people can see her. But she loves chicken and sometimes waits around the wall beside our kitchen at dinnertime in case there’s something there for her. I call it her pension.
According to the vet it’s also quite common for cats like Rosie who drink so much to get bladder infections. So we know what to look out for now and having leapt on it so soon Rosie should recover soon and be back to waking us all up in the middle of the night because she wants a cuddle. Provided she forgives us for taking her to the vet first!
Mum and I collapsed when we got home. But after a bit of a rest I whipped up the cream cheese icing for a carrot cake I had been working on and we all had a slice and a cup of tea. It was the perfect classic treat to calm us all down after such a tense afternoon. I have seen neither hide nor hair of our old cat. But something tells me after she gets her brush in the morning she might have forgiven us a little bit!
Happy Fiesta Friday!
Adapted from Flavour Flour’s
Carrot spice cake with cream cheese frosting
Serves: 6-8, Prep: 30 mins + 2 hrs cooling time, Cook: up to 50 mins
- 1 ¼ cups vegetable oil
- 2 cups/400g sugar
- 4 large eggs
- 1 ½ cups + 1 tbsp/240g white rice flour
- ¾ cups + 1 tbsp/80g buckwheat flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 3 cups/340g lightly packed, shredded carrot
- 1 cup/100g coarsely chopped walnuts.
- OPTIONAL: You might want to decorate with the cake with more chopped walnuts, etc.
Cream Cheese Icing
- 500g cream cheese
- 230g unsalted butter
- 3 cups/340g powdered sugar
- 1 tsp pure vanilla extract
- Preheat the oven to 160C fan-forced and grease and line two 20cm cake tins.
- In a bowl combine the sugar, oil and eggs and beat until pale and thick.
- Add in the remaining cake ingredients and beat until well combined.
- Divide the mixture between the two cake tins and bake for 30 mins.
- Reduce the temperature of the oven about 10-15C and bake for a further 20 mins or until a skewer inserted into the centre of each cake comes out clean.
- Set the pans on a rack to cool for at least two hours before icing.
- To ice the cake gently soften the butter and cream cheese in the microwave – but don’t melt. Add the icing sugar and vanilla and beat for five to eight minutes or until pale and fluffy and the sugar has dissolved.
- To decorate trim the cakes if necessary to make them smooth and flat. Spread some icing on the bottom cake and place the second cake on top. Smooth more icing over the top cake, and cover the sides of cake with the remaining icing.
- Refrigerate to allow the icing to firm up a little before serving.
- Decorate – if desired, and serve.